01 / ABOUT THE PLACE
About this place
At Kochoo, the meal has a satisfying finale beyond the last spoonful of sundubu. Diners have described enjoying their sundubu with rice cooked in a stone pot, then pouring corn tea over the scorched rice left in the pot. One lunchtime visitor chose beef sundubu and enjoyed it with rice, Korean seaweed, namul and kimchi.
The choice of ingredients can take you in different directions: kimchi and pork for a richer bowl, or seafood such as shrimp, oysters and clams. The menu also includes a sundubu loaded with oysters, a tripe version made in the style of motsunabe with beef omasum and intestines, and tteok sundubu with Korean rice cakes and beef. Diners have also noted that you can choose the level of heat; one visitor who does not enjoy spicy food was able to order theirs without chilli.
There is a lunch menu, while dinner can be paired with draft beer or makgeolli. Kochoo is an option in Jiyugaoka for a meal centred on a pot of sundubu with your choice of ingredients and rice cooked in a pot.
